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Hearty Quinoa and White Bean Chili

The weather has been cold of late so that means it’s the perfect time for making a nice big pot of piping hot vegetable chili! And we have a super yummy recipe for you!It’s so simple to make but the result is a really flavourful and hearty meal. You can make it ahead of time and it’s great for meal prep and freezes well. It’s low in fat and high in protein for a deliciously well balanced meal.

Ingredients:

Serves 4 or extra for freezing

  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 2 small onions, finely chopped
  • 2 stalks of celery, finely diced
  • 2 finely chopped garlic cloves
  • 1 large red pepper, chopped
  • 1 mild chilli, finely chopped (optional)
  • 1/2 cup uncooked quinoa
  • 1 tsp chipotle paste
  • ½ tsp ground black pepper
  • 2 x 15-oz cans white beans, drained
  • 100g tinned tomatoes
  • 8 vine tomatoes
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 2 tsp English mustard
  • 6 oz fresh spinach, chopped

Cooking Instructions

  1. In a large stock pot, heat 2 tbsp oil followed by the cumin seeds, sizzle for a few seconds before adding the onions, celery, garlic, and 1 tsp of salt. Cook for about 10 minutes on a low heat to allow the vegetables to caramelise then add the finely chopped tomatoes and fresh chilli, stir well, and cook for a further 2 minutes.
  2. Now add the peppers, chipotle paste, black pepper, white beans, ground cumin, mustard powder or fresh and oregano to the pot with quinoa. Increase the heat to bring everything to a simmer then add 1 litre of vegetable stock. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
  3. Meanwhile brush the vine tomatoes in oil and place on a baking tray. Pop in the oven at 180°C for 25 minutes. Remove from the oven when ready
  4. Stir occasionally and check the seasoning, and cook uncovered for about 10 minutes.
  5. When soup is thickened and vegetables are cooked to your liking, stir in spinach and cook for 1 more minute just until the spinach wilts. Place the tomatoes on top of the chili, Serve hot and enjoy!

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